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Broccoli & Potato Chowder
Makes 2 servings
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Ingredients
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1
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can (about 14 ounces) fat-free reduced-sodium chicken broth
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1
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cup sliced leeks
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1/2
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cup cubed peeled potato
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1/3
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cup fresh or frozen corn
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1
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can (about 4 ounces) mild green chilies
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3/4
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teaspoon paprika
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1-1/2
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cups broccoli florets
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3/4
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cup evaporated skimmed milk
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2
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tablespoons all-purpose flour
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Jalapeño pepper sauce (optional)
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1. In medium saucepan combine broth, leeks, potato, corn, chilies and paprika. Bring to a boil. Reduce heat and simmer, covered, 10 to 15 minutes or until vegetables are tender. Add broccoli; simmer 3 minutes.
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2. Whisk milk into flour. Stir into vegetable mixture. Cook, stirring constantly, until soup comes to a boil and thickens slightly. Season to taste with pepper sauce, if desired.
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© Publications International, Ltd.
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Nutrients per Serving
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(2 cups chowder)
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Calories
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280
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Calories from Fat
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3 %
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Total Fat
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1 g
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Saturated Fat
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<1 g
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Cholesterol
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3 mg
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Carbohydrate
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51 g
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Fiber
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5 g
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Protein
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19 g
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Sodium
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311 mg
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Dietary exchanges
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2 Starch
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1/2 Milk
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3 Vegetable
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